Vegetable Curry with Chickpeas

Name: Vegetable Curry with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 each yellow onion, finely chopped; 3 each garlic, minced; 1 tbsp ginger root, grated; 2 tbsp curry powder; 1 tsp cumin; 1 tsp coriander; 0.5 tsp turmeric; 0.25 tsp cayenne pepper, optional; 2 tbsp tomato paste; 400 g crushed tomatoes; 400 ml coconut milk; 250 ml vegetable stock; 400 g canned chickpeas, drained and rinsed; 300 g cauliflower, cut into small florets; 200 g carrot, peeled and sliced into rounds; 150 g green beans, trimmed and halved; 100 g frozen peas; 1 tsp kosher salt, or to taste; 1 tsp garam masala; 15 g cilantro, chopped, for garnish

A hearty and aromatic Indian curry loaded with tender vegetables and protein-rich chickpeas in a spiced coconut-tomato sauce. Perfect for a cozy weeknight dinner.

⏱ 15 min prep · 30 min cook · easy

Servings

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Ingredients

30 ml vegetable oil
1 yellow onion finely chopped
3 garlic minced
15 ml ginger root grated
30 ml curry powder
5 ml cumin
5 ml coriander
2 ml turmeric
1.25 ml cayenne pepper optional
30 ml tomato paste
400 g crushed tomatoes
400 ml coconut milk
250 ml vegetable stock
400 g canned chickpeas drained and rinsed
300 g cauliflower cut into small florets
200 g carrot peeled and sliced into rounds
150 g green beans trimmed and halved
100 g frozen peas
5 ml kosher salt or to taste
5 ml garam masala
15 g cilantro chopped, for garnish

Nutritionper serving (4 total: 2180 kcal)

Calories	550
Protein	16g
Fat	32g
Carbs	56g
Fiber	17g
Sugar	21g
Sodium	1240mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Sautéing
Heat vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
⏲ 5 min
2
Sautéing
Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly.
⏲ 1 min
3
Toasting
Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne (if using). Cook for 1 minute, stirring, until the spices are toasted and fragrant.
⏲ 1 min
4
Sautéing
Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly and sticks to the bottom.
⏲ 1 min
5
Simmering
Pour in the crushed tomatoes, coconut milk, and vegetable stock. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
⏲ 1 min
6
Simmering
Add the drained chickpeas, cauliflower florets, carrot slices, and green beans. Stir well to coat everything in the sauce. Return to a simmer.
⏲ 1 min
7
Simmering
Reduce the heat to low, cover, and let the curry simmer gently until the vegetables are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
⏲ 17 min 30s
8
Simmering
Stir in the frozen peas and cook for 3 more minutes, until heated through. The curry should be thick enough to coat the back of a spoon.
⏲ 3 min
9
Season with salt and garam masala. Taste and adjust seasoning as needed. Remove from heat.
10
Serve hot, garnished with fresh cilantro. Enjoy with rice or naan.